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Las Quince Letras
Oaxacan
Celia Florián's mole negro, black as char and smoky down to the bone, is the dish that keeps this Oaxacan restaurant on everyone's list. The mole runs through the whole menu, pooled under enchiladas, folded into empanadas, paired with plantains. Florián learned to cook from her mother and grandmother on a farm outside the city, and the recipes carry that lineage. The Michelin Guide awarded it a Bib Gourmand, which tracks for a room this serious about tradition.
The awards strongest first
- MB100 The 35 Classic Restauraunts
- Michelin Guide Bib Gourmand
One number, weighted & current 86
How we scoreThe dishes from the writeups
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Mole negro
“But from amarillo to coloradito to verde, the one that shines brightest is her mole negro.”
Michelin Guide -
Garnachas istmenas
“Another highlight is the wonderful garnachas istmenas, crispy masa cakes topped with tender shredded beef buried under a pile of pickled cabbage.”
Michelin Guide
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The neighbors closest first
- Crudo Fusion Japanese Eat · 84
- Hotel Azul de Oaxaca Stay · 72
- La Olla Oaxacan Eat · 74
- Tierra del Sol Eat · 74
- Casa Oaxaca El Restaurante Oaxacan Eat · 91
- Grana B&B Stay · 77
- Labo Fermento Chinese Eat · 74
- Majagua Boutique Hotel Stay · 72
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